Hello Kawan Mastah, are you craving for a delicious and refreshing dessert that is perfect for hot weather? Look no further than pisang ijo! This traditional Indonesian dessert consists of bananas wrapped in a pandan-flavored dough, cooked in boiling water, and chilled with palm sugar syrup and coconut milk. In this article, we will guide you through the step-by-step process of making pisang ijo, from choosing the right ingredients to presenting the final product beautifully. Let’s get started!
Ingredients
The first step in making pisang ijo is to gather all the necessary ingredients. Here are the main components:
Ingredients |
Quantity |
|---|---|
Ripe bananas |
6 |
Rice flour |
250 grams |
Tapioca flour |
50 grams |
Pandan leaves |
5-6 leaves |
Cold water |
300 ml |
Coconut milk |
500 ml |
Palm sugar |
150 grams |
Ice cubes |
As needed |
Make sure to choose ripe and sweet bananas that are firm enough to hold their shape when cooked. You can find pandan leaves in Asian grocery stores or online. If you cannot find pandan leaves, you can use pandan extract or green food coloring to achieve the desired color and flavor.
Step 1: Preparing the Dough
The dough is the most important part of pisang ijo, as it determines the texture and taste of the final product. Here is how to make the dough:
- Mix the rice flour, tapioca flour, and a pinch of salt in a mixing bowl.
- Boil the pandan leaves in the water until the water turns green and fragrant.
- Remove the pandan leaves and pour the pandan water into the flour mixture, stirring until there are no lumps.
- Knead the dough until it becomes smooth and elastic, adding more water or flour as needed to achieve the right consistency.
Divide the dough into small balls that are big enough to wrap around one banana. Keep the dough covered with a damp cloth to prevent it from drying out.
Step 2: Wrapping the Bananas
Now it’s time to assemble the pisang ijo! Here is how to do it:
- Peel the bananas and cut them in half lengthwise.
- Take one ball of dough and flatten it into a disc.
- Place one banana half on top of the dough disc and wrap the dough around it, pressing the edges to seal.
- Repeat with the remaining bananas and dough.
Make sure the bananas are fully covered with dough so that they will not break apart when cooked.
Step 3: Cooking and Chilling
Now it’s time to cook the pisang ijo and make the syrup. Here is how to do it:
- Boil a pot of water and gently drop the wrapped bananas into it.
- Cook for about 15-20 minutes or until the dough is fully cooked and the bananas are soft.
- Remove the bananas from the water and let them cool down.
- In a separate saucepan, heat the coconut milk and palm sugar over low heat, stirring until the sugar is fully dissolved.
- Let the syrup cool down and add some ice cubes to make it refreshing.
FAQ
Q: Can I use other types of flour instead of rice flour and tapioca flour?
A: Rice flour and tapioca flour are the most common types of flour used in making pisang ijo, as they give the dough a chewy and springy texture. However, you can experiment with other types of flour such as wheat flour or glutinous rice flour to see how they affect the taste and texture.
Q: Can I make pisang ijo without pandan leaves?
A: Pandan leaves are the traditional flavoring agent for pisang ijo, but you can substitute them with pandan extract or green food coloring. Alternatively, you can omit the pandan flavor altogether and enjoy the natural sweetness of the bananas and palm sugar.
Q: How long can I store pisang ijo in the fridge?
A: Pisang ijo is best served fresh and chilled, but you can store it in an airtight container in the fridge for up to 2 days. Keep in mind that the texture and flavor may change over time, so it’s best to consume it as soon as possible.
Q: Can I freeze pisang ijo?
A: It’s not recommended to freeze pisang ijo, as the texture and flavor may change drastically after thawing. It’s best to make a fresh batch whenever you want to enjoy this delicious dessert.
Conclusion
And there you have it, Kawan Mastah! Now you know how to make a delicious and refreshing dessert that will impress your family and friends. Don’t be afraid to experiment with different flavors and presentations to make it your own. Pisang ijo may seem daunting at first, but with a bit of practice and patience, you can master this traditional Indonesian delicacy. Selamat mencoba!